Slow Cooker Kung Pao Chicken
This Slow Cooker Kung Pao Chicken is better than take out and made right in the
slow cooker. Tender chicken, chilis, and veggies cook in a sweet and spicy sauce
with peanuts for crunch.
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Dinner
Cuisine: Chinese
Keyword: Slow Cooker Kung Pao Chicken
Servings: 6 servings
Calories: 364kcal
- 2 pounds chicken cut into bite size pieces
- ¼ cup cornstarch
- 2 Tablespoons oil
- 8 dried red chilies seeded and sliced
- 1 red bell pepper cubed
- 1 zucchini cubed
- ⅓ cup water
- ⅓ cup lite soy sauce
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 2 Tablespoons ketchup
- 4 cloves garlic
- ¼ teaspoon ground ginger
- ⅓ cup peanuts
In a large skillet over medium high heat the 2 tablespoons of oil.
Toss the cubed chicken with the cornstarch.
Quickly brown the chicken in the pan until it has color. You are not looking to cook the chicken through, just get some color on it.
Add the chicken to the slow cooker.
Add in your red bell pepper, zucchini, and red chilis to the slow cooker.
In a mixing bowl combine the water, soy sauce, vinegar, brown sugar, ketchup, garlic, ginger and peanuts.
Stir and pour over the chicken.
Cover and cook on low for 4 hours.
Serving: 1serving | Calories: 364kcal | Carbohydrates: 29g | Protein: 19g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 832mg | Potassium: 594mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1385IU | Vitamin C: 119mg | Calcium: 50mg | Iron: 2mg